![\"\"](\"https:\/\/sms-bridges.com\/staging\/wp-content\/uploads\/2024\/03\/Uma-Nota-photo-1.jpg\")
French national Alexis Offe founded Meraki Hospitality Group, Uma Nota\u2019s corporate umbrella, with his sister, Laura; the supercharged siblings co-manage the company, along with its ventures in the food and beverage industry. Alexis and Laura, who grew up in Asia, opened the first Uma Nota in Hong Kong, in 2017, after spending several months traveling back and forth to Brazil to delve deeply into the dynamic Liberdade District\u2019s distinct yet diverse identity. The Paris branch opened the year after, with local partners, while the brand\u2019s most recent opening\u2014at the Shangri-La Hotel in Bonifacio Global City, Metro Manila\u2014took place at the start of 2024, in partnership with Filipino-British entrepreneur and investor, Michael Needham.<\/p>\n\n\n\n
Offe is quick to point out that the concept is not fusion. \u201cOne thing that is very important and that sets us apart from other Nikkei concepts is that we are not a fusion brand. The biggest Japanese community is in S\u00e3o Paulo, and that started in the 1900s, with the emigration of Japanese farmers to Brazil\u2019s coffee plantations. So really what we are showcasing is the Brazilian-Japanese subculture that has emerged through the years, but in a more elevated way. Uma Nota has always been a celebration of cultural harmony, a symphony where Brazilian and Japanese influences dance together,\u201d he explains.<\/p>\n\n\n\n
And what a scintillating symphony of style and sensory satisfaction it is turning out to be. <\/p>\n\n\n\n
Stepping back in time<\/h3>\n\n\n\n![\"\"](\"https:\/\/sms-bridges.com\/staging\/wp-content\/uploads\/2024\/03\/Uma-Nota-photo-2.jpg\")
A Carnaval-inspired show at Uma Nota Manila<\/figcaption><\/figure><\/a><\/div>\n\n\n\nThere is much to savor at Uma Nota Manila, and the experience begins with the restaurant\u2019s carefully put-together ambiance. The atmospheric entry hallway of wooden beams that converge into a narrow yet gracefully arched ceiling is reminiscent of Japan\u2019s traditional inns or ryokans. Dramatic lighting and electric lanterns complement the deep brown hues. The stately, moody hallway gives way to a much livelier scene, indoors. Uma Nota Manila calls to mind an old-school Brazilian jazz or Carnaval-style club, with its floor-to-ceiling drapery treatment, ambient lights and pops of color, graceful archways, gilded art-deco accents, and eye-catching eclectic pieces. The ambient feel is lived-in, by design; a vivid vintage vibe that hearkens to Brazil\u2019s popular dance clubs of the 1970s. \u201cThe real guideline that we gave our designer, \u200bAsmaa Said of Dubai-based The Odd Duck design firm, is that the place needs to feel like it has been open for 15 years. It really has a very vintage-y Brazilian vibe,\u201d Offe shares.<\/p>\n\n\n\n
\n\n![\"\"](\"https:\/\/sms-bridges.com\/staging\/wp-content\/uploads\/2024\/03\/Uma-Nota-photo-3.jpg\")
Carnaval-inspired dancers, at Uma Nota Manila<\/figcaption><\/figure><\/a><\/div>\n<\/div>\n\n\n\n\n![\"\"](\"https:\/\/sms-bridges.com\/staging\/wp-content\/uploads\/2024\/03\/Uma-Nota-photo-4.jpg\")
Uma Nota Manila’s main dining room with its Hanging Tree accent<\/figcaption><\/figure><\/a><\/div>\n<\/div>\n<\/div>\n\n\n\nThe space is divided into four main areas: The Living Room, with its striking \u201cHanging Tree\u201d installation (an actual, dehydrated olive tree flown in from Dubai), seamlessly transitions from upscale dining to a sultrier and more seductive evening space. The Bar fosters a more intimate social setting, while Tropic\u00e1lia pays tribute to the 1970s Brazilian arts, fashion, and music movement of the same name. The Meiji Room, with its attention-grabbing Japanese mural, honors the history of the first wave of Japanese migration to S\u00e3o Paulo during the Meiji era.<\/p>\n\n\n\n
Boteca-meets-izakaya menu<\/h3>\n\n\n\n
On cursory consideration, it may seem like Japanese and Brazilian cuisines have few things in common. But there are more similarities than one would expect, on closer scrutiny. Both put a premium on fresh and flavorful fare, combining ingredients with precision and flair. The Nipo-Brasileiro culture boasts a rich tapestry of flavors. Japanese culinary traditions, such as sushi and sashimi, have seamlessly integrated with Brazilian ingredients and cooking styles, creating a unique offshoot of both cultures.<\/p>\n\n\n\n
\n\n![\"\"](\"https:\/\/sms-bridges.com\/staging\/wp-content\/uploads\/2024\/03\/Uma-Nota-photo-5.jpg\")
A selection of sushi and sashimi at Uman Nota Manila<\/figcaption><\/figure><\/a><\/div>\n<\/div>\n\n\n\n\n![\"\"](\"https:\/\/sms-bridges.com\/staging\/wp-content\/uploads\/2024\/03\/Uma-Nota-photo-6.jpg\")
Uman Nota Manila’s delectable Coxinhas de Fango<\/figcaption><\/figure><\/a><\/div>\n<\/div>\n<\/div>\n\n\n\nUma Nota’s menu, a collaborative effort between the owners, Executive Chef Gustavo Vargas, and Manila Head Chef Kyle Ureta, is a celebration of diverse flavors; a mouthwatering medley of the best in Japanese-Brazilian cuisine. With 30+ items on offer, foodies are spoilt for choice from the boteca-meets-izakaya roster. \u201cThere is no clear split between Japanese and Brazilian, as far as our menu goes. The focus is really on the subculture, with a number of iconic Brazilian and Japanese dishes, as well, and we try to keep those as traditional as possible. But there are also some recipes and items on the menu to which we have added a more contemporary, elevated twist,\u201d explains Offe.<\/p>\n\n\n\nUma Nota has always been a celebration of cultural harmony, a symphony where Brazilian and Japanese influences dance together.<\/p>Alexis Offe<\/strong>, Co-founder of Uma Nota<\/mark><\/cite><\/blockquote><\/figure>\n\n\n\nFrom the tempting Coxinhas de Frango<\/strong>, Uma Nota\u2019s signature appetizer of chicken and okra croquettes with homemade chili sauce, to the succulent seared Black Cod<\/strong> served with butter-miso sauce, each meal comprises tasty, topnotch ingredients. Premium picks such as the Tataki de Carne de Sol<\/strong>, light-cured beef tenderloin and smoked ponzu with black garlic mayo and crispy shallots, and the Japanese A5 Wagyu Striploin<\/strong> from Kyushu Island in Japan further elevate the whole experience. Other must-try dishes include the Crab Udon<\/strong>, Hotate<\/strong> Tiradito<\/strong>, Unagi Roll<\/strong>, and the Robalo Assado<\/strong>, all of which highlight culinary creativity. For vegetarians, options include the Berinjela<\/strong>, a delectable concoction of whole eggplant, miso glaze, cashew nuts, and goat cheese, and the Dadinhos de Tapioca<\/strong>, a starter of Brazilian tapioca and diced cheese, among several other dishes. Desserts include the decadent Amor Por Chocolate<\/strong> and Uma Nota’s famous Ube Cheesecake<\/strong>.<\/p>\n\n\n\n\n\n![\"\"](\"https:\/\/sms-bridges.com\/staging\/wp-content\/uploads\/2024\/03\/Uma-Nota-photo-9.jpg\")
Rich and hearty Crab Udon at Uma Nota<\/figcaption><\/figure><\/a><\/div>\n<\/div>\n\n\n\n\n![\"\"](\"https:\/\/sms-bridges.com\/staging\/wp-content\/uploads\/2024\/03\/Uma-Nota-photo-10.jpg\")
Uma Nota’s famous Ube Cheesecake<\/figcaption><\/figure><\/a><\/div>\n<\/div>\n<\/div>\n\n\n\nNipo-Brasileiro nuances, in a glass<\/h3>\n\n\n\n
Uma Nota offers carefully curated cocktails and spirits to complement its superb cuisine, assuring a perfect combination for every palette. Experience the vivid world of Brazilian mixology with the legendary Caipirinha<\/strong>, which combines Cacha\u00e7a Yaguara, sugar, lime, and fresh fruit. The Kyoto Sour<\/strong>, made with Atago No Matsu sake, grapefruit, green Tabasco, lemon, and agave, is as perky as it is pleasant in flavor profile. The Maluco Carioca<\/strong> is a satisfying Brazilian limeade made with Cacha\u00e7a Yaguara, while the Liberdade<\/strong> is a refreshing blend of Diaguitas Reservado Transparente Pisco, green pepper, almond, pistachio, lime, and cucumber. Among the more inventive signature drinks are the Uma Nota Cup Noodle<\/strong>, which comprises Plantation 3 Stars rum, handcrafted toasted coconut liqueur, pineapple, cucumber, lime, and sesame oil, and the Red Flag<\/strong>, a punch-packing combo of Arrete tequila, Mancino Rosso Amaranto, Mezcal Durango, raspberry chili syrup, with togarashi on the glass rim.<\/p>\n\n\n\n
There is much to savor at Uma Nota Manila, and the experience begins with the restaurant\u2019s carefully put-together ambiance. The atmospheric entry hallway of wooden beams that converge into a narrow yet gracefully arched ceiling is reminiscent of Japan\u2019s traditional inns or ryokans. Dramatic lighting and electric lanterns complement the deep brown hues. The stately, moody hallway gives way to a much livelier scene, indoors. Uma Nota Manila calls to mind an old-school Brazilian jazz or Carnaval-style club, with its floor-to-ceiling drapery treatment, ambient lights and pops of color, graceful archways, gilded art-deco accents, and eye-catching eclectic pieces. The ambient feel is lived-in, by design; a vivid vintage vibe that hearkens to Brazil\u2019s popular dance clubs of the 1970s. \u201cThe real guideline that we gave our designer, \u200bAsmaa Said of Dubai-based The Odd Duck design firm, is that the place needs to feel like it has been open for 15 years. It really has a very vintage-y Brazilian vibe,\u201d Offe shares.<\/p>\n\n\n\n
The space is divided into four main areas: The Living Room, with its striking \u201cHanging Tree\u201d installation (an actual, dehydrated olive tree flown in from Dubai), seamlessly transitions from upscale dining to a sultrier and more seductive evening space. The Bar fosters a more intimate social setting, while Tropic\u00e1lia pays tribute to the 1970s Brazilian arts, fashion, and music movement of the same name. The Meiji Room, with its attention-grabbing Japanese mural, honors the history of the first wave of Japanese migration to S\u00e3o Paulo during the Meiji era.<\/p>\n\n\n\n
Boteca-meets-izakaya menu<\/h3>\n\n\n\n
On cursory consideration, it may seem like Japanese and Brazilian cuisines have few things in common. But there are more similarities than one would expect, on closer scrutiny. Both put a premium on fresh and flavorful fare, combining ingredients with precision and flair. The Nipo-Brasileiro culture boasts a rich tapestry of flavors. Japanese culinary traditions, such as sushi and sashimi, have seamlessly integrated with Brazilian ingredients and cooking styles, creating a unique offshoot of both cultures.<\/p>\n\n\n\n
Uma Nota’s menu, a collaborative effort between the owners, Executive Chef Gustavo Vargas, and Manila Head Chef Kyle Ureta, is a celebration of diverse flavors; a mouthwatering medley of the best in Japanese-Brazilian cuisine. With 30+ items on offer, foodies are spoilt for choice from the boteca-meets-izakaya roster. \u201cThere is no clear split between Japanese and Brazilian, as far as our menu goes. The focus is really on the subculture, with a number of iconic Brazilian and Japanese dishes, as well, and we try to keep those as traditional as possible. But there are also some recipes and items on the menu to which we have added a more contemporary, elevated twist,\u201d explains Offe.<\/p>\n\n\n\n Uma Nota has always been a celebration of cultural harmony, a symphony where Brazilian and Japanese influences dance together.<\/p>Alexis Offe<\/strong>, Co-founder of Uma Nota<\/mark><\/cite><\/blockquote><\/figure>\n\n\n\n From the tempting Coxinhas de Frango<\/strong>, Uma Nota\u2019s signature appetizer of chicken and okra croquettes with homemade chili sauce, to the succulent seared Black Cod<\/strong> served with butter-miso sauce, each meal comprises tasty, topnotch ingredients. Premium picks such as the Tataki de Carne de Sol<\/strong>, light-cured beef tenderloin and smoked ponzu with black garlic mayo and crispy shallots, and the Japanese A5 Wagyu Striploin<\/strong> from Kyushu Island in Japan further elevate the whole experience. Other must-try dishes include the Crab Udon<\/strong>, Hotate<\/strong> Tiradito<\/strong>, Unagi Roll<\/strong>, and the Robalo Assado<\/strong>, all of which highlight culinary creativity. For vegetarians, options include the Berinjela<\/strong>, a delectable concoction of whole eggplant, miso glaze, cashew nuts, and goat cheese, and the Dadinhos de Tapioca<\/strong>, a starter of Brazilian tapioca and diced cheese, among several other dishes. Desserts include the decadent Amor Por Chocolate<\/strong> and Uma Nota’s famous Ube Cheesecake<\/strong>.<\/p>\n\n\n\n Uma Nota offers carefully curated cocktails and spirits to complement its superb cuisine, assuring a perfect combination for every palette. Experience the vivid world of Brazilian mixology with the legendary Caipirinha<\/strong>, which combines Cacha\u00e7a Yaguara, sugar, lime, and fresh fruit. The Kyoto Sour<\/strong>, made with Atago No Matsu sake, grapefruit, green Tabasco, lemon, and agave, is as perky as it is pleasant in flavor profile. The Maluco Carioca<\/strong> is a satisfying Brazilian limeade made with Cacha\u00e7a Yaguara, while the Liberdade<\/strong> is a refreshing blend of Diaguitas Reservado Transparente Pisco, green pepper, almond, pistachio, lime, and cucumber. Among the more inventive signature drinks are the Uma Nota Cup Noodle<\/strong>, which comprises Plantation 3 Stars rum, handcrafted toasted coconut liqueur, pineapple, cucumber, lime, and sesame oil, and the Red Flag<\/strong>, a punch-packing combo of Arrete tequila, Mancino Rosso Amaranto, Mezcal Durango, raspberry chili syrup, with togarashi on the glass rim.<\/p>\n\n\n\nNipo-Brasileiro nuances, in a glass<\/h3>\n\n\n\n